Notes: You can prepare through step 3 up to 1 day ahead; let cool, then cover and chill. Bring to room temperature and sprinkle with green onions to serve.
2 ounces dried whole shiitake mushrooms (2 to 3 in. wide)
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons sugar
8 thin slices (quarter size) fresh ginger
3 cloves garlic, peeled
1 teaspoon Asian sesame oil
Thinly sliced green onions
How to Make It
Rinse mushrooms well and place in a 1 1/2- to 2-quart pan. Cover with hot water and let stand until soft, 15 to 20 minutes. Lift mushrooms out and trim off and discard tough stems. Slowly pour 2 cups of the soaking water into a glass measure and reserve; discard remaining water with sediment.
Rinse pan and return mushrooms and reserved soaking water to it; add soy sauce, sherry, and sugar. Lightly crush ginger and garlic with the flat side of knife and add to pan.
Cover pan and bring to a boil over high heat; reduce heat and simmer until mushrooms are tender to bite, 15 to 20 minutes. Uncover and boil over high heat until most of the liquid has evaporated, about 15 minutes. If desired, remove ginger and garlic. Stir in sesame oil.
Pour mushrooms into a serving dish and sprinkle with green onions. Serve hot or cool.
The March 2004 issue of Sunset had an article on Asian small plates, of which this was one. I've gone back to that issue so many times the pages are tattered. If you're looking for the other recipes (since myrecipes doesn't link them), they are:
Hot Sichuan-Style Green Beans;
Thai-Style Cabbage Slaw;
Sesame Noodle Salad;
Hoisin Pork with Hot Mustard;
Sweet-Hot Coconut Shrimp;
Mandarin-Berry Almond Floats;
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